Ingredients for Mussels Clams And Shrimp In Spicy Broth
- 2 tablespoons olive oil
- 4 cloves minced garlic
- 2 bay leaves
- 1/2 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1 (28 ounce) can crushed tomatoes
- 1 pound littleneck clams
- 1 pound mussels
- 1 pound medium shrimp
- 1/2 cup fresh basil leaves
- warm crusty bread
- salt to taste
- pepper to taste
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How to Make Mussels Clams And Shrimp In Spicy Broth
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
- Add 4 cloves minced garlic, 2 bay leaves, and 1/2 teaspoon crushed red pepper flakes. Sauté until garlic is fragrant and tender, about 1 minute.
- Pour in 1 cup dry white wine and bring to a boil.
- Add 1 (28-ounce) can crushed tomatoes and simmer for 10 minutes, or until the tomatoes have softened and the sauce has slightly thickened.
- Increase heat to medium. Add 1 pound clams, cover, and cook for 5 minutes, or until most of the clams have opened.
- Stir in 1 pound mussels, cover, and cook for another 5 minutes, or until most of the mussels have opened. Discard any that remain unopened.
- Add 1 pound shrimp, cover, and cook for 1 1/2 minutes, or until the shrimp is pink and cooked through.
- Stir in 1/2 cup fresh basil leaves, torn. Season with salt and pepper to taste.
- Serve immediately with warm, crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
15g
Fat
7g
Carbs
3g
